If you’re searching for a treat that marries buttery richness, fruity bursts, and an irresistible crunch, look no further than this Cranberry Pistachio Shortbread Cookies Recipe. Each bite is a celebration: tart cranberries and vibrant green pistachios are nestled in tender, orange-scented shortbread for a cookie everyone will remember. Whether you’re prepping for holidays, gifting to a friend, or just treating yourself to a cozy afternoon snack, these cookies bring festive color and flavor to any table.
Ingredients You’ll Need
These simple staples transform into something extraordinary with just a little mixing magic! Every ingredient in this Cranberry Pistachio Shortbread Cookies Recipe is thoughtfully chosen: from the lush creaminess of butter to the ruby glow of cranberries, each one plays a pivotal role in taste, color, and texture.
- Unsalted Butter (1 cup): Softened butter is the secret to that signature melt-in-your-mouth shortbread texture. Let it sit out to soften for best results!
- Granulated Sugar (1/2 cup): Just the right amount to sweeten while letting the butter’s richness shine through.
- All-Purpose Flour (2 1/4 cups): Provides structure and creates that classic crumbly bite we all crave in a shortbread.
- Salt (1/4 teaspoon): A small but crucial touch, enhancing all the other flavors in the cookie.
- Orange Zest (1 tablespoon): Adds a zippy brightness that wakes up every bite—don’t skip this, it’s transformative!
- Dried Cranberries (3/4 cup, chopped): Lend tartness and pops of color, making every slice stunning and flavorful.
- Pistachios (3/4 cup, chopped): For crunch, color, and a nutty finish that pairs so well with the fruit and citrus notes.
How to Make Cranberry Pistachio Shortbread Cookies Recipe
Step 1: Cream the Butter and Sugar
Begin by beating your softened butter and sugar together with an electric mixer. You’re looking for a light, fluffy mixture—this step incorporates air, making for a more delicate and buttery cookie base. Take your time here; the creaming truly builds the foundation for perfect shortbread.
Step 2: Add Dry Ingredients and Orange Zest
Lower the mixer speed and gently add in the flour, salt, and that bright orange zest. Mix just until the dough starts to come together—overmixing can toughen the cookies, and we want every bite to be blissfully tender.
Step 3: Fold in Cranberries and Pistachios
Switch to a spatula and stir in the chopped cranberries and pistachios. This is when your dough turns festive and colorful, with generous mix-ins in every slice. If you want every cookie to boast a good distribution, make sure to fold thoroughly.
Step 4: Shape and Chill the Dough
Lay out parchment or cling wrap on your counter. Turn out the dough and gently knead it together, just enough to help it hold. Shape it into a log around 2 inches in diameter, roll it snugly in the wrap, and twist the ends. Chill in the fridge for at least one hour—this step is key to easy slicing and perfectly shaped cookies.
Step 5: Slice and Bake
Preheat your oven to 325°F (163°C) and line two baking sheets with parchment. Unwrap your chilled dough and slice it into 1/4-inch thick rounds. Place them apart on your sheets since they’ll spread just a touch. Slide them into the oven and bake until the edges are just turning golden—about 14 to 16 minutes.
Step 6: Cool and Enjoy
Once out of the oven, let the cookies cool on the tray for five minutes before transferring them to a rack to finish cooling completely. The aroma is pure heaven! Once cool, dive in and savor all those lush fruity, nutty flavors mingling with butter and citrus.
How to Serve Cranberry Pistachio Shortbread Cookies Recipe
Garnishes
Want to take these cookies up a notch? Try a dusting of powdered sugar just before serving for a snowy, elegant finish. A drizzle of white chocolate can also create a gorgeous pattern and add a creamy contrast to the tart cranberries.
Side Dishes
Pair your Cranberry Pistachio Shortbread Cookies Recipe with a cup of Earl Grey or a creamy hot chocolate for the ultimate afternoon treat. These cookies are also beautiful alongside other holiday cookies on a platter, elevating any cookie exchange or dessert spread.
Creative Ways to Present
Stack a few cookies and tie with a pretty ribbon for a thoughtful edible gift, or arrange them in a festive tin lined with parchment paper. For a playful touch at gatherings, try serving the cookies on a rustic wooden board with some dried fruit and extra pistachios scattered around.
Make Ahead and Storage
Storing Leftovers
Leftover cookies can be stored in an airtight container at room temperature for up to a week. To keep them at their best, layer them with wax or parchment paper to prevent sticking and preserve their crumbly texture.
Freezing
Both baked cookies and unbaked dough logs freeze beautifully. For dough, wrap tightly and freeze for up to two months—just slice and bake straight from the freezer, adding an extra minute to the baking time. Baked cookies can be frozen in layers with parchment paper; thaw at room temp when ready to serve.
Reheating
If you love that just-baked aroma, pop leftover cookies in a preheated 300°F oven for 3–4 minutes. This refreshes their texture and revives the flavors, especially if they’ve picked up a little humidity in storage.
FAQs
Can I use fresh cranberries instead of dried?
For this Cranberry Pistachio Shortbread Cookies Recipe, dried cranberries work best since they don’t add extra moisture. If using fresh, chop them very finely and pat dry to avoid soggy cookies.
What if I’m out of pistachios?
Pistachios give lovely color and flavor, but you can easily swap in toasted pecans, almonds, or even walnuts if you’re in a pinch. Adjust the chop size to ensure a similar texture in your cookies.
Is there a dairy-free option for this recipe?
Absolutely! Substitute your favorite plant-based butter for the unsalted butter. The cookies will still be beautifully tender, though the flavor may be slightly different depending on the brand you choose.
How do I prevent the dough from crumbling when slicing?
Make sure your dough is well chilled and use a sharp knife. If you notice crumbling, let the dough sit for a couple of minutes, then try again. Slicing with a gentle, sawing motion helps achieve clean rounds.
Do these cookies ship well for gifting?
Yes, this Cranberry Pistachio Shortbread Cookies Recipe makes cookies that hold up well to shipping. Layer them with parchment in a sturdy tin or container, and they’ll arrive just as tasty and beautiful as when you baked them!
Final Thoughts
These Cranberry Pistachio Shortbread Cookies Recipe have all the hallmarks of joy: easy to make, truly stunning, and utterly delicious. If you’re craving a unique homemade gift or a lovely new addition to your cookie rotation, give them a bake and watch how quickly they disappear!
Print
Cranberry Pistachio Shortbread Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: About 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Cranberry Pistachio Shortbread Cookies are a delightful combination of buttery richness, tart cranberries, and crunchy pistachios. Perfect for holiday gatherings or any time you crave a sweet treat with a twist of flavor and texture.
Ingredients
Shortbread Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon orange zest
Additional Ingredients:
- 3/4 cup dried cranberries, roughly chopped
- 3/4 cup pistachios, roughly chopped
Instructions
- Cream Butter and Sugar: In a mixing bowl, cream together butter and sugar with an electric mixer until light and fluffy.
- Mix Dry Ingredients: Reduce mixer speed to low. Mix in flour, salt, and orange zest until just combined.
- Add Mix-Ins: Stir in chopped cranberries and pistachios.
- Shape the Dough: Place dough on parchment paper, knead gently, and shape into a log. Chill until firm.
- Preheat and Slice: Preheat oven. Slice chilled dough into rounds and place on baking sheets.
- Bake: Bake until edges are golden.
- Cool and Serve: Cool on baking sheet, then transfer to a rack to cool completely.
- Enjoy: Indulge in these delicious Cranberry Pistachio Shortbread Cookies!
Notes
- You can drizzle melted white chocolate over the cooled cookies for an extra touch of sweetness.
- Store cookies in an airtight container at room temperature for up to a week.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 8g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
